Punjabi kadhi

Punjabi kadhi chawal is staple meal for punjabi homes. This is most popular dish in north india. Yogurt and besan based curry with whole spices tadka , pakoras are drenched over it . 

I grew up to eating kadhi from my nani’s and mom’s hand . I have big fan of kadhi same as my kids , they love kadhi made by me and their nani’s hand . 

In my childhood I always asked to my nani what does curry means? She always replies “ jo kadar kadar k bhane , oske kadhi kehte hai “ . 

The yogurt and besan is main ingredient of kadhi ,heat mustard oil and tempered with hing , meethi seeds , dhaniya seeds , turmeric powder, red chilli powder and salt. Add water slowly as kadhi starts getting thick , cook until it thickens and no raw smells of besan . The slower the kadhi cooks , the superior in taste !

some Tips to make best kadhi 
  • Use sour yogurt or curd , it makes kadhi tangy . That what punjabi kadhi is .
  • Add more and more water. As we simmer kadhi for long time to develop his flavours or taste , it becomes thick so add water time to time to maintain his consistency.

Punjabi Kadhi

Bavika Gandhi
Yogurt and besan based curry with whole spices tadka , pakoras are drenched over it . 
Prep Time 20 mins
Cook Time 2 hrs
Total Time 2 hrs 20 mins
Course Main Course
Cuisine Indian
Servings 4 People
Calories 300 kcal


  • 3 cup Yogurt
  • 1 Cup Besan
  • 12 Cup Water
  • 1 Tsp Turmeric Powder
  • Salt to taste
  • 1 Tsp Coriander powder

For Tadka

  • a pinch of hing
  • 1 Tsp Meethi seeds
  • 1/2 Tsp Dhaniya seeds
  • 1 Tbsp Ginger Chopped
  • 2 Green chillies Split
  • 1/2 Tsp Red chilli Powder
  • a few curry leaves
  • 2 Dry chillies

For Pakora

  • 1 Cup Besan
  • 1/2 Cup Onions thin slices
  • 1/2 Cup Potato Fine chopped
  • 1 Green chillies Fine chopped
  • 1/2 Tsp Salt
  • 1/2 Tsp Anardana seed Pomegranate seeds
  • 1/2 Tsp Coriander powder
  • 1/3 Tsp Turmeric powder



  • In a large bowl or vessel, Add yogurt and besan together. Whisk until combined well and lump free.
  • Add turmeric powder, coriander powder and salt , combine well.
  • Put up vessel on flame. Add half of the water in it . On other hand prepare tadka.

For tadka

  • Heat Mustard oil in a pan . Once it heated proper ( raw smells goes) . Add hing and meethi seeds . When seeds start turning Brown then add coriander seeds. Let splutter. Add dry chilli and curry leaves.
  • Add ginger and green chilli and cook 2 – 3 minutes.
  • Add turmeric powder, Red chilli powder .
  • Transfer this tempering in kadhi’s vessel . Stir continuously until it boil .
  • Add remain water and simmer it on low flame untill it cooks completely.

For pakora

  • In bowl , add besan , onions, potato , salt , pomegranate seeds and coriander powder . Mixed well.
  • Heat oil for frying.
  • Add water in besan batter . It should not for running consistency or not too thick .
  • Mixed the batter with using hand and start dropping batter into oil. Frying till golden brown and flip other side fry till golden brown.
  • Take out on paper towel.
  • Add pakora on kadhi before 15 minutes of serving.
  • Add garam masala or coriander powder on kadhi . Tadaa!! It’s ready to serve.
  • Serve hot Kadhi with hot steamy rice .
Keyword punjabikadhi , kadhichawal


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